White Chicken Chili

This recipe is the best! White Chicken Chili is delicious and oh, so comforting. Make it in a slow-cooker and let it simmer all day. Serve the chili with crispy tortilla chips or crusty bread. It really hits the spot on a chilly, winter day.

As the weather gets a bit chilly, our thoughts often turn to making a pot of steaming hot chili. Whether you make it for lunch or dinner, this tasty White Chicken Chili cooks in the slow-cooker and is ready when you are. It’s creamy and delicious!

White Chicken Chili

Ingredients:

• 1 pound chicken breasts, boneless and skinless
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 2 1/2 cups chicken broth
• 2 -15 ounce cans great northern beans, drained and rinsed
• 1 -15 ounce can white corn, drained
• 1 cup mild salsa verde
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon oregano
• 3 tablespoons chopped fresh parsley or cilantro
• 1/2 teaspoon white pepper
• 1 teaspoon chili powder
• 4 ounces softened cream cheese
• 1/2 cup milk
• 1/4 cup heavy cream

How to make White Chicken Chili?

• Add all ingredients to the slow-cooker, except the cream cheese, milk and heavy cream. Stir to combine.

• Cover the slow-cooker. Cook on high for 4 hours. Remove the lid and use a fork to shred the chicken. Stir the chili and add cream cheese, milk, and heavy cream. Cover and cook for another hour until chili is thick and creamy.

While the chili was cooking, I made a loaf of beer bread. I served the chili with the crusty bread and a dollop of sour cream. It was so tasty and absolutely perfect for a brisk winter evening. This is the best chili recipe for any chilly day!

For more comforting recipes, check out these slow-cooker soups:

• Slow-Cooker Turkey Noodle Soup
• Slow-Cooker Chunky Beef Stew
• Slow-Cooker Beef and Brussels Sprouts Stew

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White Chicken Chili

White Chicken Chili is delicious and so very comforting. Make it in the slow-cooker and let it simmer all day.

Servings: 8 servings

Prep Time: 15 minutes mins

Cook Time: 6 hours hrs

Total Time: 6 hours hrs 15 minutes mins

Ingredients 

• 1 pound chicken breasts, boneless and skinless
• 1 medium onion, chopped
• 1 tablespoon garlic, minced
• 2 1/2 cups chicken broth
• 30 ounces great northern beans, drained and rinsed (2 cans)
• 15 ounces white corn, drained
• 1 cup salsa verde, mild
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon oregano
• 3 tablespoons parsley, fresh, chopped
• 1/2 teaspoon white pepper
• 1 teaspoon chili powder
• 4 ounces cream cheese, softened
• 1/2 cup milk
• 1/4 cup heavy cream

Instructions 

• Add all ingredients to the slow-cooker, except the cream cheese, milk, and heavy cream. Stir to combine.
  
• Cover the slow-cooker. Cook on high for 4 hours. Remove the lid and use a fork to shred the chicken. Stir the chili and add cream cheese, milk, and heavy cream. Cover and cook for another hour until chili is thick and creamy. Recipe makes 8 servings.
  

Equipment

• 1 5-quart slow-cooker

Notes

Try mixing in one or more of these tasty additions to White Chicken Chili before serving:

• 1 cup of shredded cheddar cheese
• 2 cups of cooked white rice
• 1/2 cup crumbled bacon
• sliced green onions

Nutrition

Calories: 354kcalCarbohydrates: 40gProtein: 25gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 62mgSodium: 894mgPotassium: 924mgFiber: 9gSugar: 8gVitamin A: 730IUVitamin C: 10mgCalcium: 131mgIron: 3mg